Curried Cashew Couscous

Here’s a delicious and colorful couscous dish, embellished with peas, cashews, dried fruits, and curry spices. It’s ready in minutes, leaving you plenty of time to build a meal around it. This is very nice served with vegetable curries or simple bean dishes. Photos by Evan Atlas.

Serves: 4 to 6

1 cup couscous, preferably whole grain

1 cup frozen green peas, completely thawed

2 tablespoons fragrant nut oil (such as walnut or dark sesame)

1/2 cup chopped cashews

1 teaspoon good-quality curry powder, or more to taste

1 teaspoon grated fresh or jarred ginger, or more to taste

1/2 teaspoon turmeric

1/2 cup raisins, dried cherries, or dried cranberries

2 scallions, thinly sliced

Salt and freshly ground pepper to taste

Combine the couscous with 2 cups water in a wide skillet or stir-fry pan. Bring to a simmer, then cover and let stand off the heat for 5 to 10 minutes, or until the water is absorbed.

Add the remaining ingredients, stir together well, then cook, stirring frequently, for 2 to 3 minutes longer. Transfer to a serving container, and serve at once.

Variation: For an even more nutritious, and gluten-free dish, use quinoa instead of couscous.